Ep 10. Little Place, Lotsa Drama

In Restaurant Stakeout season 2 episode 10, titled "Little Place, Lotsa Drama," host Willie Degel heads to a small Italian restaurant in Shelton, Connecticut called Little Rendezvous. The family-owned restaurant has been struggling to keep the business afloat due to a lack of customers and poor management.

Upon arrival, Willie notices a few red flags including disorganized staff, an outdated menu, and a messy kitchen. The staff is struggling to keep up with orders, causing long wait times for customers and frustration among the staff. The head chef, Joe, is also unapproachable and resistant to change which is causing tension among the staff and affecting the quality of the food.

Willie decides to set up a stakeout operation to observe the restaurant's operations undercover. With the help of hidden cameras and microphones, Willie observes the staff's behavior and the state of the restaurant. He notices that the waitstaff is often distracted and forgetful, the kitchen is disorganized, and the management is lacking in leadership.

After the stakeout, Willie reveals himself to the staff and owners of Little Rendezvous. He explains the issues that he observed during his visit and offers his expertise to help turn the business around.

Willie's first order of business is to revamp the restaurant's menu. He works with Joe to update the dishes, making them more modern and appealing to the customers. Willie also helps reorganize the kitchen and trains the staff on the new menu and how to work more efficiently.

Next, Willie focuses on the waitstaff. He explains the importance of good customer service and how it can greatly affect the success of a restaurant. He works with the staff on their approach to customers, how to handle difficult customers and how to make customers feel welcome and appreciated.

Finally, Willie addresses the management issues at Little Rendezvous. He works with the owners to create a clear plan for the future of the restaurant, including a timeline for reaching certain goals. He also stresses the importance of strong leadership and communication among the staff and owners.

In the end, Little Rendezvous is transformed from a struggling, disorganized restaurant to a thriving, modern eatery. The staff is more confident and efficient, and the customers are happy with the updated menu and improved customer service. Willie's expertise and guidance have helped turn Little Rendezvous into the successful restaurant that the owners always dreamed it could be.